JP2007166906A - Wheat flour composition for harumaki coating dough - Google Patents
Wheat flour composition for harumaki coating dough Download PDFInfo
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- JP2007166906A JP2007166906A JP2005364320A JP2005364320A JP2007166906A JP 2007166906 A JP2007166906 A JP 2007166906A JP 2005364320 A JP2005364320 A JP 2005364320A JP 2005364320 A JP2005364320 A JP 2005364320A JP 2007166906 A JP2007166906 A JP 2007166906A
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Abstract
Description
本発明は、湿熱処理した原料小麦の小麦粉を用いることを特徴とする、クリスピーでヒキのない優れた食感を保持しうる春巻が得られる春巻皮用小麦粉組成物、該小麦粉組成物を用いて製造される春巻皮、および該春巻皮を用いて製造される春巻に関する。詳細には、原料小麦（粒）を湿熱蒸気により加熱処理した後、製粉して得られた小麦粉を、原料小麦粉の一部または全部として用いることを特徴とする、油ちょう処理後に数時間経過しても、また冷蔵若しくは冷凍保存した後に電子レンジ等のマイクロ波加熱処理しても、油ちょう直後の皮のパリパリとしたクリスピーでヒキのない食感を保持しうる春巻が得られる春巻皮用小麦粉組成物、該小麦粉組成物を用いて製造される春巻皮、および該春巻皮を用いて製造される春巻に関する。 The present invention relates to a wheat flour composition for spring roll skin, which is characterized by using a wheat flour that has been heat-treated by heat treatment, to obtain a spring roll that can maintain an excellent texture without crispy and cracking, and the flour composition. The present invention relates to a spring roll manufactured using the spring roll and a spring roll manufactured using the spring roll skin. Specifically, after the raw wheat (grain) is heat-treated with moist heat steam, the flour obtained by milling is used as part or all of the raw wheat flour. Even after refrigerated or frozen storage, a spring roll can be obtained that can maintain a crispy and crispy texture even after microwave heating such as in a microwave oven. The present invention relates to a wheat flour composition, a spring roll produced using the flour composition, and a spring roll produced using the spring roll skin.
従来、春巻は油ちょう後、放置しておくと、または冷蔵や冷凍で保存した後、電子レンジで再加熱すると、ゴム様のヒキのあるパリパリ感の無い食感が生じるという問題があった。この様な食感は、吸湿と澱粉成分の変化による組織の構造変化に起因するものと考えられている。
この様な従来の春巻の問題を解決するために、種々の方法が提案されている。例えば、小麦粉にα化度が１０％以下の湿熱処理澱粉と糖を配合した生地からなる春巻皮を用いることが提案されている（特許文献１を参照）。また、春巻皮の原料粉中に、湿熱処理ハイアミロース澱粉等の膨潤度抑制澱粉を配合すること（特許文献２を参照）や、デキストリンまたは酸処理、熱処理、酵素処理等により低粘度化された低粘度澱粉を配合すること（特許文献３を参照）が提案されている。
しかし、これら先行技術の方法は、油ちょう調理後、春巻の経時的な食感低下や電子レンジ等で再調理した際の食感低下を抑制する効果が十分とはいえない。
Conventionally, spring rolls have had the problem of leaving a crispy, non-crisp texture with rubber-like scratches if left standing after oiling, or stored in a refrigerator or frozen and then reheated in a microwave oven. . Such a texture is considered to be caused by a change in the structure of the tissue due to moisture absorption and changes in starch components.
Various methods have been proposed to solve the conventional spring roll problem. For example, it has been proposed to use a spring roll made of a dough obtained by blending wheat flour with a heat-treated starch and sugar having a gelatinization degree of 10% or less (see Patent Document 1). In addition, the viscosity of the spring roll is reduced by blending a swelling suppression starch such as wet heat-treated high amylose starch (see Patent Document 2), dextrin or acid treatment, heat treatment, enzyme treatment, etc. It has been proposed to blend low-viscosity starch (see Patent Document 3).
However, it cannot be said that these prior art methods are sufficiently effective in suppressing a decrease in texture over time during spring roll cooking and a decrease in texture when recooked with a microwave oven or the like.
本発明の目的は、油ちょう調理後、春巻の経時的な食感低下や電子レンジ等で再調理した際の食感低下を抑制し、油ちょう直後の皮のパリパリとしたクリスピーでヒキがなく歯切れの良い食感を保持しうる春巻が得られる春巻皮用小麦粉組成物、該小麦粉組成物を用いて製造される春巻皮、および該春巻皮を用いて製造される春巻を提供することにある。 The object of the present invention is to reduce the texture of spring rolls over time after cooking oil and to reduce the texture when re-cooked with a microwave oven, etc. Spring roll skin flour composition that provides a spring roll that can maintain a crisp and crisp texture, spring roll skin produced using the flour composition, and spring roll produced using the spring roll skin Is to provide.
本発明者らは、種々検討した結果、水蒸気により湿熱処理した原料小麦から製粉した小麦粉を春巻皮の原料小麦粉の一部または全部として用いることにより、上記目的を達成する春巻皮用小麦粉組成物が得られることを知見した。
本発明は、上記知見に基づいてなされたもので、原料小麦の品温４５〜９５℃で１〜６分間湿熱処理した原料小麦を製粉して得られた小麦粉を、主原料の穀粉類に対して内割りで２〜１００質量％含有する春巻皮用小麦粉組成物を提供するものである。
また、本発明は、上記の本発明の春巻皮用小麦粉組成物を用いて製造された春巻皮、および該春巻皮を用いて製造された春巻を提供するものである。
As a result of various investigations, the inventors of the present invention have achieved the above object by using flour flour milled from steam-treated raw wheat as a part or all of the spring roll raw flour. It was found that a product was obtained.
The present invention has been made on the basis of the above knowledge, and the flour obtained by milling raw wheat that has been heat-heated for 1 to 6 minutes at an article temperature of 45 to 95 ° C. is used as a main raw material flour. The present invention provides a flour composition for spring roll skin containing 2 to 100% by mass of the inner portion.
The present invention also provides a spring roll produced using the above-described wheat flour composition for spring rolls of the present invention, and a spring roll produced using the spring rolls.
本発明によれば、油ちょう処理後に数時間経過しても、また冷蔵若しくは冷凍保存した後に電子レンジ等のマイクロ波加熱処理しても、油ちょう直後の皮のパリパリとしたクリスピーでヒキがなく歯切れの良い食感を保持しうる春巻が得られる。 According to the present invention, even if a few hours have passed after the oil-cooking process, or even after microwave refrigeration after refrigerated or frozen storage, the crispy crispy skin of the skin immediately after the oil-cooking is free from cracks. A spring roll that can maintain a crisp texture is obtained.
本発明において、湿熱処理される原料小麦としては、春巻皮の製造に従来から用いられている小麦粉の原料小麦であればいずれのものでもよく、例えば強力小麦、準強力小麦、中力小麦、薄力小麦、デュラム小麦を用いることができるが、強力小麦、準強力小麦が好ましい。 In the present invention, the raw wheat subjected to the heat-moisture treatment may be any wheat flour wheat flour conventionally used in the production of spring rolls, such as strong wheat, semi-strong wheat, medium wheat, Although thin wheat and durum wheat can be used, strong wheat and semi-strong wheat are preferred.
原料小麦の湿熱処理は、水蒸気を用いて、原料小麦の品温４５〜９５℃、好ましくは品温５５〜８５℃で、１〜６分間、好ましくは２〜４分間行う。この湿熱処理の方法としては、 上記湿熱処理の条件を達成し得るものであれば特に限定されず、上記水蒸気は、食品メーカーで通常使用されている水蒸気発生設備・機器により発生させたものでよい。湿熱処理する原料小麦は、湿熱処理前および／または後に、常法により水分１３〜１７質量％、例えば約１５質量％となるように加水して調質するのが好ましい。このように湿熱処理された原料小麦は、定法に従って製粉すればよい。 The wet heat treatment of the raw wheat is performed using steam at a product temperature of 45 to 95 ° C., preferably 55 to 85 ° C. for 1 to 6 minutes, preferably 2 to 4 minutes. The wet heat treatment method is not particularly limited as long as the wet heat treatment conditions can be achieved, and the water vapor may be generated by a water vapor generating facility / equipment normally used by food manufacturers. . It is preferable that the raw wheat subjected to the hydrothermal treatment is tempered by adding water to a moisture content of 13 to 17% by mass, for example, about 15% by mass, before and / or after the hydrothermal treatment. The raw material wheat thus heat treated may be milled according to a conventional method.
本発明の春巻皮用小麦粉組成物において、このようにして湿熱処理した原料小麦を製粉して得られた小麦粉（以下、湿熱処理小麦粉ともいう）の含有割合は、春巻皮の主原料として用いられる未処理の小麦粉や澱粉等の穀粉類と該湿熱処理小麦粉との合計量に対して２〜１００質量％、好ましくは２〜５０質量％、より好ましくは５〜５０質量％である。湿熱処理小麦粉の配合量が２質量％未満では効果がない。湿熱処理小麦粉を多く配合するほど食感の良い春巻が得られるが、湿熱処理小麦粉の配合量が５０質量％を超えると、得られる春巻皮の成形性が悪くなる傾向にある。
春巻皮の主原料として用いられる上記澱粉としては、タピオカ、馬鈴薯、小麦、コーン、ワキシーコーン等の澱粉、またはこれらをアセチル化、エーテル化、架橋、酸化等の化学・加工処理を施した澱粉、それらの混合物を用いることができる。
In the flour composition for spring roll skin of the present invention, the content ratio of the flour obtained by milling the raw material wheat thus heat treated (hereinafter also referred to as wet heat treated flour) is the main ingredient of spring roll skin. It is 2 to 100% by mass, preferably 2 to 50% by mass, and more preferably 5 to 50% by mass with respect to the total amount of flours such as untreated wheat flour and starch used and the wet heat-treated wheat flour. If the amount of the wet heat-treated flour is less than 2% by mass, there is no effect. A spring roll with a good texture can be obtained as the amount of wet-heat treated wheat flour is increased. However, if the amount of wet-heat treated wheat flour exceeds 50% by mass, the formability of the obtained spring roll skin tends to deteriorate.
As the above-mentioned starch used as the main ingredient of spring roll skin, starch such as tapioca, potato, wheat, corn, waxy corn, etc., or starch subjected to chemical / processing treatment such as acetylation, etherification, crosslinking, oxidation, etc. , Mixtures thereof can be used.
本発明の春巻皮用小麦粉組成物には、上記湿熱処理小麦粉、上記の未処理の小麦粉や澱粉等の穀粉類の他に、必要により、他の成分を含有させることができる。斯かる他の成分としては、本発明の効果を損なわないものであれば特に限定されず、例えば、蛋白質（卵、乳、小麦、大豆蛋白等）、油脂類（大豆油、なたね油、オリーブ油、パーム油等の植物油およびその硬化油、豚脂、牛脂等の動物性油脂等）、色素、増粘多糖類（ローカストビーンガム、ジェランガム、グアーガム、キサンタンガム、カラギーナン等）、アミノ酸（アラニン、グリシン、リジン等）、ベーキングパウダー、食塩、乳化剤、糖類（トレハロース、キシロース、マルトースをはじめ、マルトオリゴ糖等）等が挙げられ、これらの中から１種以上を選択して配合することができる。 The wheat flour composition for spring roll skin of the present invention may contain other components as necessary in addition to the wet heat-treated wheat flour and the flours such as the untreated wheat flour and starch. Such other components are not particularly limited as long as they do not impair the effects of the present invention. For example, proteins (egg, milk, wheat, soy protein, etc.), fats and oils (soybean oil, rapeseed oil, olive oil, palm) Vegetable oil such as oil and its hardened oil, animal fat such as pork fat and beef tallow), pigment, thickening polysaccharide (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan etc.), amino acid (alanine, glycine, lysine etc.) ), Baking powder, salt, emulsifier, saccharide (such as trehalose, xylose, maltose, maltooligosaccharide) and the like, and one or more of these can be selected and blended.
本発明の春巻皮は、上記の本発明の春巻皮用小麦粉組成物を用いて製造されたものであり、原料粉として本発明の春巻皮用小麦粉組成物を用いる以外は、常法に従って製造することができる。
また、本発明の春巻は、該春巻皮を用いて常法に従って製造されたものであり、春巻の具材としては通常用いられている具材を用いることができる。
本発明の春巻は、冷凍保存または冷蔵保存することができ、その場合、上記春巻皮で具材を包み込んだ後、油ちょうせずに冷凍保存または冷蔵保存してもよく、油ちょうしてから冷凍保存または冷蔵保存してもよい。油ちょうせずに冷凍保存または冷蔵保存した本発明の春巻は、冷凍保存または冷蔵保存後、油ちょうして食に供される。また、油ちょうしてから冷凍保存または冷蔵保存した本発明の春巻は、冷凍保存または冷蔵保存後、再油ちょうしてもよく、電子レンジ等のマイクロ波加熱処理してもよい。
The spring roll skin of the present invention is produced using the above-mentioned wheat flour composition for spring roll skin of the present invention, except that the flour composition for spring roll skin of the present invention is used as a raw material powder. Can be manufactured according to.
Further, the spring roll of the present invention is manufactured according to a conventional method using the spring roll skin, and a commonly used ingredient can be used as the ingredient of the spring roll.
The spring roll of the present invention can be stored frozen or refrigerated. In that case, after wrapping the ingredients with the above spring roll skin, it may be frozen or refrigerated without oiling. It may be stored frozen or refrigerated. The spring roll of the present invention, which has been stored frozen or refrigerated without oiling, is frozen and stored for refrigeration and then used for food. In addition, the spring roll of the present invention that has been frozen or refrigerated after being oiled may be re-oiled after being frozen or refrigerated, or may be subjected to microwave heat treatment such as a microwave oven.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
調製例１（湿熱処理小麦粉１の調製）
薄力系小麦を、水蒸気を用いて品温７５℃で４分間、湿熱処理した。得られた湿熱処理小麦に、水分含量が１５質量％になるように加水した後、３０℃で約２４時間の条件下で調質した。その後、テストミル（ビューラー製）にて製粉し、湿熱処理小麦粉１を得た。
Preparation Example 1 (Preparation of wet heat treated flour 1)
Weak heat wheat was heat treated with steam at a product temperature of 75 ° C. for 4 minutes. The obtained wet heat-treated wheat was watered so that the water content was 15% by mass, and then tempered at 30 ° C. for about 24 hours. Then, it milled with the test mill (product made from Buhler), and the wet heat processing wheat flour 1 was obtained.
〔実施例１〜５および比較例１〜６〕
調製例１で得られた湿熱処理小麦粉１を使用して、表１に示す配合および下記の製造方法により春巻をそれぞれ製造し、食感官能試験を行った。
[Examples 1-5 and Comparative Examples 1-6]
Using the wet heat-treated wheat flour 1 obtained in Preparation Example 1, spring rolls were produced according to the formulation shown in Table 1 and the following production method, and a texture sensory test was performed.
〔春巻の製造方法〕
水以外のすべての原料を混合した後、これに水（冷水）を混合攪拌し、分散液を調製した。水の量は、予め分散液の粘度を測定して、実施例１〜５および比較例１〜６の全てにおいて分散液の粘度がほぼ同じになる量に調整した。
ドラム型焼成機を用い、該ドラム面上で上記分散液を焼成し、厚さ０．５〜０．５５ｍｍの帯状の春巻皮を製造した。この帯状の春巻皮を１９０ｍｍ×１９０ｍｍにカットし、この春巻皮の上に予め調理しておいた具材を載せ、巻き上げて、揚げ用春巻をそれぞれ２０個製造した。この揚げ用春巻の各１０個を−４０℃で完全に冷凍し、残りの各１０個を１７５〜１８０℃のサラダ油で油ちょうした後、−４０℃で完全に冷凍した。これらを−２０℃で１４日間冷凍保存後、油ちょうせずに冷凍したものについては、１７５〜１８０℃のサラダ油で油ちょうして、４時間常温（２５℃）放置した後、食感官能試験に供し、油ちょうして冷凍したものについては、家庭用５００Ｗの電子レンジで１本当たり３０秒間加熱して、食感官能試験に供した。
[Method of manufacturing spring rolls]
After all raw materials other than water were mixed, water (cold water) was mixed and stirred therein to prepare a dispersion. The amount of water was adjusted so that the viscosity of the dispersion was almost the same in all of Examples 1 to 5 and Comparative Examples 1 to 6 by measuring the viscosity of the dispersion in advance.
The dispersion was fired on the drum surface using a drum-type firing machine to produce a strip-shaped spring roll skin having a thickness of 0.5 to 0.55 mm. This strip-shaped spring roll skin was cut into 190 mm × 190 mm, and the ingredients previously cooked were placed on the spring roll skin and rolled up to produce 20 spring rolls for frying each. Ten pieces of each of these spring rolls were completely frozen at −40 ° C., and the remaining 10 pieces were fried with salad oil at 175 to 180 ° C. and then completely frozen at −40 ° C. These were stored frozen at -20 ° C for 14 days and then frozen without oil, then sautéed with 175-180 ° C salad oil and left at room temperature (25 ° C) for 4 hours before being subjected to a sensory sensory test. The oil-frozen and frozen food was heated in a household 500 W microwave oven for 30 seconds and subjected to a sensory test.
食感官能試験は、１０名のパネラーに春巻を食した際のパリパリ感およびヒキを下記の評価基準により評価させた。その評価結果（パネラー１０人の平均点）を表２および表３に示す。表２は、油ちょうせずに冷凍し、冷凍保存後、油ちょうして、４時間常温放置した春巻の評価結果であり、表３は、油ちょうして冷凍し、冷凍保存後、電子レンジで加熱した春巻の評価結果である。 In the sensory sensory test, ten panelists evaluated the crispy feeling and hiki when eating spring rolls according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 and Table 3. Table 2 shows the evaluation results of spring rolls that were frozen without oil, stored frozen and then stored at room temperature for 4 hours. Table 3 was frozen with oil, stored frozen, and heated in a microwave oven. It is the evaluation result of the spring roll.
〔評価基準〕
・パリパリ感
１点（パリパリ感無し）→３点（パリパリ感有り）→５点（油ちょう直後と同等のパリパリ感）
・ヒキ
１点（ヒキ有り）→３点（ヒキ無し）→５点（油ちょう直後と同等のヒキが無い）
〔Evaluation criteria〕
-Crisp feeling 1 point (no crispy feeling) → 3 points (crisp feeling) → 5 points (crisp feeling equivalent to immediately after oiling)
・ Ski 1 point (with scratches) → 3 points (without scratches) → 5 points (no scratches equivalent to that immediately after oiling)
調製例２（湿熱処理小麦粉２〜６および比較湿熱処理小麦粉１〜２の調製）
湿熱処理条件を表４に示す原料小麦の品温および処理時間とした以外は、調製例１と同様にして、湿熱処理小麦粉２〜６および比較湿熱処理小麦粉１〜２をそれぞれ得た。
Preparation Example 2 (Preparation of wet heat-treated wheat flour 2-6 and comparative wet heat-treated wheat flour 1-2)
Except that the wet heat treatment conditions were the product temperature and treatment time of the raw wheat shown in Table 4, wet heat treated wheat flour 2-6 and comparative wet heat treated wheat flour 1-2 were obtained in the same manner as in Preparation Example 1.
〔実施例６〜１０および比較例７〜８〕
調製例２で得られた湿熱処理小麦粉２〜６および比較湿熱処理小麦粉１〜２を使用して、表５に示す配合および実施例１〜５における〔春巻の製造方法〕と同じ製造方法により春巻をそれぞれ製造し、実施例１〜５における場合と同じ食感官能試験を行った。その評価結果を表６および表７に示す。
[Examples 6 to 10 and Comparative Examples 7 to 8]
By using the wet heat-treated wheat flour 2-6 obtained in Preparation Example 2 and the comparative wet heat-treated wheat flour 1-2, the composition shown in Table 5 and the same production method as [Spring roll production method] in Examples 1 to 5 Each spring roll was manufactured and the same texture sensory test as the case in Examples 1-5 was done. The evaluation results are shown in Tables 6 and 7.
Claims (5)
The spring roll manufactured using the spring roll skin of Claim 4.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009044986A (en) * | 2007-08-17 | 2009-03-05 | Nisshin Flour Milling Inc | Method for producing egg roll skin |
| JP2010187561A (en) * | 2009-02-16 | 2010-09-02 | Tablemark Co Ltd | Method for producing frozen egg roll |
| JP2014060944A (en) * | 2012-09-20 | 2014-04-10 | Nisshin Flour Milling Inc | Manufacturing method of heat treated wheat flour |
| JP2015156807A (en) * | 2014-02-21 | 2015-09-03 | 日清製粉株式会社 | Production method of spring roll skin |
| JP2015195758A (en) * | 2014-04-01 | 2015-11-09 | 日清製粉株式会社 | Manufacturing method of spring roll |
| JP2016214213A (en) * | 2015-05-26 | 2016-12-22 | 日清製粉株式会社 | Fried confectionery and production method thereof |
| JP2019106987A (en) * | 2017-12-15 | 2019-07-04 | 日本水産株式会社 | Spring roll skin, spring roll, and manufacturing method of the same |
| JP2020137494A (en) * | 2019-03-01 | 2020-09-03 | 昭和産業株式会社 | Grain flour composition for egg roll skin |
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| JPH03198759A (en) * | 1989-12-27 | 1991-08-29 | Nippon Flour Mills Co Ltd | Sheetlike food and its production |
| JP2003199518A (en) * | 2001-10-24 | 2003-07-15 | Nichirei Corp | Composition for outer covering of fried harumaki, outer covering for fried harumaki, harumaki for frying and fried harumaki |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH03198759A (en) * | 1989-12-27 | 1991-08-29 | Nippon Flour Mills Co Ltd | Sheetlike food and its production |
| JP2003199518A (en) * | 2001-10-24 | 2003-07-15 | Nichirei Corp | Composition for outer covering of fried harumaki, outer covering for fried harumaki, harumaki for frying and fried harumaki |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009044986A (en) * | 2007-08-17 | 2009-03-05 | Nisshin Flour Milling Inc | Method for producing egg roll skin |
| JP2010187561A (en) * | 2009-02-16 | 2010-09-02 | Tablemark Co Ltd | Method for producing frozen egg roll |
| JP2014060944A (en) * | 2012-09-20 | 2014-04-10 | Nisshin Flour Milling Inc | Manufacturing method of heat treated wheat flour |
| JP2015156807A (en) * | 2014-02-21 | 2015-09-03 | 日清製粉株式会社 | Production method of spring roll skin |
| JP2015195758A (en) * | 2014-04-01 | 2015-11-09 | 日清製粉株式会社 | Manufacturing method of spring roll |
| JP2016214213A (en) * | 2015-05-26 | 2016-12-22 | 日清製粉株式会社 | Fried confectionery and production method thereof |
| JP2019106987A (en) * | 2017-12-15 | 2019-07-04 | 日本水産株式会社 | Spring roll skin, spring roll, and manufacturing method of the same |
| JP2020137494A (en) * | 2019-03-01 | 2020-09-03 | 昭和産業株式会社 | Grain flour composition for egg roll skin |
| JP7431505B2 (en) | 2019-03-01 | 2024-02-15 | 昭和産業株式会社 | Flour composition for spring roll wrapper |
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